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Evidence Guide: SITHPAT005A - Prepare and present gateaux, torten and cakes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHPAT005A - Prepare and present gateaux, torten and cakes

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare specialist cakes and sponges.

  1. Select, measure and weigh ingredients according to recipe requirements, quality and freshness, standard recipe requirements, enterprise practice and customer preferences.
  2. Verify that ingredients are used at the correct temperature for optimum quality.
  3. Prepare specialist cakes and sponges to recipe specifications, using correct techniques, and bake to achieve required product characteristics, including colour, crumb structure, consistency and texture, moisture content, mouth feel and eating properties and appearance.
  4. Use appropriate equipment to produce required cakes.
  5. Cool sponges and cakes in conditions that retain optimum freshness and eating characteristics and appearance.
Select, measure and weigh ingredients according to recipe requirements, quality and freshness, standard recipe requirements, enterprise practice and customer preferences.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Verify that ingredients are used at the correct temperature for optimum quality.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare specialist cakes and sponges to recipe specifications, using correct techniques, and bake to achieve required product characteristics, including colour, crumb structure, consistency and texture, moisture content, mouth feel and eating properties and appearance.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Use appropriate equipment to produce required cakes.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Cool sponges and cakes in conditions that retain optimum freshness and eating characteristics and appearance.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare and use fillings.

  1. Prepare a selection of fillings to required consistency, using appropriate flavourings.
  2. Slice or layer sponges and cakes, and fill and assemble, according to standard recipe specifications, enterprise practice and customer preference.
  3. Mask, cover or coat top and sides of sponges and cakes as appropriate to achieve even, straight and smooth surfaces, or characteristics and appearance required by recipe specifications.
Prepare a selection of fillings to required consistency, using appropriate flavourings.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Slice or layer sponges and cakes, and fill and assemble, according to standard recipe specifications, enterprise practice and customer preference.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Mask, cover or coat top and sides of sponges and cakes as appropriate to achieve even, straight and smooth surfaces, or characteristics and appearance required by recipe specifications.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Decorate cakes.

  1. Decorate sponges and cakes, using designs and techniques suited to the product and occasion, and according to standard recipes and enterprise practice.
  2. Use suitable icings and decorations, according to standard recipes, enterprise standards and customer preferences.
Decorate sponges and cakes, using designs and techniques suited to the product and occasion, and according to standard recipes and enterprise practice.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Use suitable icings and decorations, according to standard recipes, enterprise standards and customer preferences.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Present cakes.

  1. Present cakes attractively using suitable serviceware and decorations.
  2. Select and use appropriate equipment for display and service.
  3. Arrange cakes for display in an appealing manner to meet customer expectations and enterprise standards.
  4. Verify that display and service temperature of products are appropriate for maintaining freshness, appearance and eating qualities.
  5. Mark, score or cut portion-controlled cakes precisely, according to enterprise specifications and customer preferences, minimising wastage.
Present cakes attractively using suitable serviceware and decorations.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Select and use appropriate equipment for display and service.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Arrange cakes for display in an appealing manner to meet customer expectations and enterprise standards.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Verify that display and service temperature of products are appropriate for maintaining freshness, appearance and eating qualities.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Mark, score or cut portion-controlled cakes precisely, according to enterprise specifications and customer preferences, minimising wastage.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Store cakes.

  1. Store cakes at the correct temperature in storage conditions that maintain quality and extend shelf life.
  2. Identify storage methods that minimise spoilage and wastage, using methods appropriate to specific products for short and medium-term preservation.
Store cakes at the correct temperature in storage conditions that maintain quality and extend shelf life.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify storage methods that minimise spoilage and wastage, using methods appropriate to specific products for short and medium-term preservation.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to produce a range of specialist cakes

ability to produce specialist cakes that are consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints

application of hygiene and safety principles throughout the preparation process

preparation, decoration and presentation of a range of specialist cakes within typical workplace conditions.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines

access to a range of industry-current equipment for making specialist cakes, including:

D-shape cake log forms and novelty cake tins and forms

large and small cake rings, and metal or plastic form cake rings of various shapes for individual petit gateaux

croquembouche mould

marble slab and silicon mats

cake wheels

chocolate thermometer and saccharometer

range of icing and decorating equipment, including variety of decorative combs, fine icing sugar sieves, crimpers of various sizes and designs, matfer-type stencils for cigarette paste decoration techniques and fine piping tubes size 3 to 000

access to a range of presentation equipment, including:

cake boxes of various sizes

cake stands, including multi-tier and clear cover, platters and mirrors, and cake boards for individual and large gateaux

gateaux serving tongs and trowels

refrigerated cake display cases or towers

doilies in a range of shapes and sizes

use of authentic ingredients.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of practical demonstration by the candidate of preparing, decorating and presenting specialist cakes, including fillings

questions about hygiene procedures, commodities, production techniques and storage requirements

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHPAT001A Prepare and produce pastries

SITHPAT002A Prepare and produce cakes

SITHPAT003A Prepare and produce yeast goods.

SITHPAT004A Prepare bakery products for patisseries.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

safe work practices, particularly in relation to using cutting implements, appliances, heated surfaces, ovens and mixing equipment

problem-solving skills to control quality

literacy skills to read recipes, menus, instructions and orders

numeracy skills to calculate portions and weigh and measure quantities of ingredients.

The following knowledge must be assessed as part of this unit:

varieties and characteristics of specialist cakes, both classical and contemporary

historical and cultural aspects of specialist cakes

underlying principles of making specialist cakes

commodity knowledge, including quality indicators of specialist cake ingredients

principles and practices of hygiene, particularly in relation to preparing cake batter and decorating finished cake products

culinary terms commonly used in the industry related to specialist cakes

hygiene and safe handling and storage requirements related to specialist cake ingredients, commodities and products

portion control and yield

storage conditions for specialist cakes and optimising shelf life.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Specialist cakes and sponges must include:

cakes and sponges used as bases, such as:

Genoise sponge

commercial sponge

Swiss roll

sponge fingers

those for weddings, birthdays and special occasions

those for specific cultural feasts and celebrations, both religious and secular.

Techniques and conditions for producing specialist cakes may include:

weighing or measuring and sifting dry ingredients

adding fats and liquids to dry ingredients

stirring and aerating to achieve required consistency and texture

whisking, folding, piping and spreading

selecting and preparing appropriate baking sheets, cake and sponge tins and moulds

using required amount of batter according to desired characteristics of finished products

preparing and using appropriate pre-bake finishes and decorations

selecting baking conditions and temperatures

portioning evenly, accurately and neatly

decorating.

Appropriate equipment may include:

commercial mixers and attachments

whisks

beaters

spatulas and wooden spoons

cutting implements for nuts and fruits

graters

scales and measures

bowl cutters

piping bags and attachments

ovens

cake and sponge tins and moulds.

Fillings may include:

fresh or crystallised fruit

fruit purées

jams

nuts

creams

mousse

custard.

Decorations may include:

glazes and jellies

icings

chocolate

sprinkled icing sugar

fresh, preserved or crystallised fruits

fruit purées

whole or crushed nuts

coloured and flavoured sugar

marzipan coatings.

Storage conditions and methods appropriate for cakes may include:

consideration of temperature, light and air exposure

use of airtight containers

display cabinets, including temperature-controlled cabinets

refrigeration, chilling and freezing.